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Nutritional Value of Food Products

Course abstract

The objective of the course is to give the student knowledge about methods of determination of food components (water, ash, fiber, proteins, fats, minerals, vitamins, phenolic compounds), about methods of determination and calculation of energy value of foodstuff and its nutritional value.
The tasks of the course are as follows:
1) to deepen the knowledge about food components and their nutritional value;
2) to deepen the knowledge about methods of determination of the food components for analysing the nutritional and energetic values.

Learning outcomes and their assessment

Knowledge:
1) about food components determining the nutritional value and energetic value and about the methods of food compounds determination.
Practical skills:
2) using handbooks and literature to choose appropriate analytical methods for quantifying composition of food components;
3) individually or co-operating in the working group calculate, explain, analyse and evaluate the results of analysis and create common presentation about energetic value of food products.
Competencies:
4) capable individually or co-operating in the working group to determine energetic value of chosen product, using the knowledge and practical skills acquired in the study course, and using appropriate analytical methods, taking into account the work safety and protection of the environment.

Course Content(Calendar)

Lectures
1. Foodstuffs and their characteristics. L1
2. Content of water, ash, crude fibre in foodstuffs. L2
3. Content of fats in foodstuffs and characteristics of fats. L1 Lw3
4. Content of proteins in foodstuffs. L1 Lw3
5. Content of carbohydrates in foodstuffs. L3 Lw4
6. Content of vitamin and minerals in foodstuffs. L3 Lw4
7. Phenolic compounds in plants and plant origin foodstuffs. L1 Lw3
8. Calculation of general characteristics and energy value of foodstuffs. S6
Laboratory works/seminars
1st seminar. Calculation of general characteristics and energy value of foodstuffs.
2nd laboratory work. Determination of total fats in foodstuffs.
3rd laboratory work. Determination of protein content by Kjeldhal method.
4th laboratory work. Determination of carbohydrates, especially reducing sugars using reductometric method.
5th laboratory work. Deterimation of phenolic compounds using spectrophotometric method.

Requirements for awarding credit points

Participation in seminars and laboratory works is compulsory.
The final rating of the study course will be resulted from the:
1) results of the laboratory works and explanation of the results;
2) presentation about energetic value of the analysed foodstuff;
3) written examination.

Description of the organization and tasks of students’ independent work

Independent work of students is organised on individual basis and/or in working groups by assigning the following tasks: to prepare independently for seminars, laboratory works, final examination; to prepare presentations about energetic value of analysed foodstuff; to study literature on topics related to respective course.

Criteria for Evaluating Learning Outcomes

Participation in seminars and laboratory works is compulsary.
The final rating of the study course will be resulted from the:
4) results of the laboratory works and explanation of the results (50%);
5) presentation about energetic value of the analysed foodstuff (25%);
6) written examination (25%).

Compulsory reading

1. Matiseks, R., Šnēpels, F.M., Šteinerte, G. (1998) Pārtikas analītiskā ķīmija: pamati, metodes, lietošana. Latvijas Universitāte.
2. Jākobsone, I. (2008) Pārtikas produktu uzturvērtības noteikšana. LU Akadēmiskais apgāds.
3. Skoog, D.A., Holler, F.J., Nieman, T.A. (1998) Principles of instrumental analysis. 5th edit. Sounders College Publishing.
4. Otles, S. (2005) Methods of analysis of food components and additives. Taylor & Francis.

Further reading

1. Bioloģiski aktīvas vielas pārtikas produktos. Atb.red. E.Straumīte. Monogrāfija. LLU, 2012.
2. Zariņš, Z., Neimane, L., Bodnieks, E. (2015) Uztura mācība. 6. pārstrādātais izdevums. LU Akadēmiskais apgāds.

Periodicals and other sources

Eiropas Parlamenta un Padomes Regulas:
https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX%3A32011R1169
https://eur-lex.europa.eu/legal-content/LV/TXT/?uri=celex%3A32011R1169